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Close-up of S'mores Rice Krispies dessert bars made with crispy rice cereal, mini marshmallows, chocolate drizzle, and pieces of graham crackers on a wooden surface.

S'mores Rice Krispies

I love making S'mores Rice Krispies for summer barbecues, camping trips, and kids' parties because they taste like classic s'mores but come together in minutes with no campfire needed. Graham crackers, mini marshmallows, and chocolate get mixed into crispy rice cereal, then more chocolate gets drizzled on top, creating chewy, gooey bars with pockets of crunch in every bite. They travel well to Fourth of July cookouts, bake sales, and potlucks, and they stay fresh at room temperature for up to 4 days or in the freezer for up to 2 months.
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Prep Time 15 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 243 kcal

Ingredients
  

  • ½ cup unsalted butter
  • 15 ounces mini marshmallows divided, reserve a handful for garnish
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 cups crispy rice cereal
  • 1 cup crushed graham crackers plus extra for topping
  • 1 cup chopped semi-sweet chocolate or chocolate chips divided

Instructions
 

  • Line a 9x13-inch baking dish with aluminum foil and lightly coat with nonstick spray. Set aside.
  • In a large pot over medium heat, melt the butter. Stir in the vanilla extract and salt.
    ½ cup unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
  • Add 10 ounce of marshmallows and stir until completely melted and smooth. Remove from heat.
    15 ounces mini marshmallows
  • Quickly fold in the rice cereal, crushed graham crackers, and the remaining 5 oz of mini marshmallows. Stir in about ⅔ cup of the chocolate to create a gooey, swirled texture.
    6 cups crispy rice cereal, 1 cup crushed graham crackers, 1 cup chopped semi-sweet chocolate or chocolate chips
  • Transfer the mixture to the prepared pan. Using a spatula, gently press into an even layer. Let it cool and set for 15–20 minutes.
  • Melt the remaining chocolate in a microwave-safe bowl in 15–20 second intervals, stirring until smooth.
  • Drizzle over the cooled bars, then top with extra mini marshmallows and crushed graham crackers. Optional: Lightly toast the marshmallows with a kitchen torch for a true s’mores finish.
  • Once the chocolate hardens, cut into squares and enjoy!

Notes

Here are my best tips for making perfect S'more Rice Krispies bars every time:
Don't overheat the marshmallows: Melt them over medium heat and remove from the stovetop as soon as they're smooth. Overheating makes the mixture stiff and hard to work with.
Work quickly after melting: The marshmallow mixture firms up fast, so fold in your cereal and mix-ins right away while everything is still warm and pliable.
Press gently: Use light pressure when pressing the mixture into the pan. Pressing too hard makes the bars dense and chewy instead of light and crispy.
Toast the topping carefully: If using a kitchen torch on the marshmallows, keep it moving and work quickly so they get golden without burning.
Flash-freeze for neat storage: If you're out of plastic wrap or parchment paper, freeze the bars on a baking sheet for 10-15 minutes before stacking in your airtight containers.
Store properly: Keep your s'mores Rice Krispies bars at room temperature for up to 4 days, sealed in an airtight container. Storing them in the fridge can make them hard and brittle. For longer storage, freeze them for up to 2 months, and defrost on your counter before serving.

Nutrition

Calories: 243kcalCarbohydrates: 39gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 96mgPotassium: 54mgFiber: 0.3gSugar: 23gVitamin A: 177IUCalcium: 16mgIron: 0.5mg
Keyword S'mores Rice Krispie Treats, S'mores Rice Krispies, S'mores Rice Krispies Treats
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